In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products

Abstract Probiotics are commensals with special characteristics that are essential for the development of the immune system, and may protect mucosal surfaces against pathogens. In this study, a total of 40 lactic acid bacteria (LAB) were isolated from different raw and fermented camel’s milk samples...

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Autores principales: Khaled Elbanna, Sahar El Hadad, Abdelrahaman Assaeedi, Alia Aldahlawi, Manal Khider, Alawiah Alhebshi
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Publicado: Nature Portfolio 2018
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Acceso en línea:https://doaj.org/article/40ac802190744a12b14f265fb3803c49
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spelling oai:doaj.org-article:40ac802190744a12b14f265fb3803c492021-12-02T15:08:14ZIn vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products10.1038/s41598-018-31006-32045-2322https://doaj.org/article/40ac802190744a12b14f265fb3803c492018-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-018-31006-3https://doaj.org/toc/2045-2322Abstract Probiotics are commensals with special characteristics that are essential for the development of the immune system, and may protect mucosal surfaces against pathogens. In this study, a total of 40 lactic acid bacteria (LAB) were isolated from different raw and fermented camel’s milk samples collected from Saudi Arabia (Makkah area) and Egypt (Fayoum), and tested for the probiotic properties. Among them, Pro 4 and Pro 7 isolates exhibited excellent probiotic potential including bile salt (0.2–0.6%), phenol tolerance (0.2–0.4%) and salt tolerance (0.0–10%). Furthermore, both strains exhibited antimicrobial activity against wide range of food-borne pathogens and Dermatophytes with average zone inhibition of 37.5, 35.5, 34.5, 27.5, 25 and 23.5 mm for Staphylococcus aureus, Trichophyton mentagrophytes, Escherichia coli, Listeria monocytogens, Candida albicans and Salmonella typhi, respectively. Furthermore, the in vivo study indicated that these strains significantly improved the mucosal immune responses through an increase in expression of TLR2 and IFNγ mRNA in mice intestine as well as increased the synthesis of polyclonal IgG, IgM and IgA in mice blood sera. Accordingly, due to these unique probiotic properties, both selected strains could be potentially used as probiotic starter cultures for fermented dairy foods as well as functional food and health products.Khaled ElbannaSahar El HadadAbdelrahaman AssaeediAlia AldahlawiManal KhiderAlawiah AlhebshiNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 8, Iss 1, Pp 1-15 (2018)
institution DOAJ
collection DOAJ
language EN
topic Medicine
R
Science
Q
spellingShingle Medicine
R
Science
Q
Khaled Elbanna
Sahar El Hadad
Abdelrahaman Assaeedi
Alia Aldahlawi
Manal Khider
Alawiah Alhebshi
In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
description Abstract Probiotics are commensals with special characteristics that are essential for the development of the immune system, and may protect mucosal surfaces against pathogens. In this study, a total of 40 lactic acid bacteria (LAB) were isolated from different raw and fermented camel’s milk samples collected from Saudi Arabia (Makkah area) and Egypt (Fayoum), and tested for the probiotic properties. Among them, Pro 4 and Pro 7 isolates exhibited excellent probiotic potential including bile salt (0.2–0.6%), phenol tolerance (0.2–0.4%) and salt tolerance (0.0–10%). Furthermore, both strains exhibited antimicrobial activity against wide range of food-borne pathogens and Dermatophytes with average zone inhibition of 37.5, 35.5, 34.5, 27.5, 25 and 23.5 mm for Staphylococcus aureus, Trichophyton mentagrophytes, Escherichia coli, Listeria monocytogens, Candida albicans and Salmonella typhi, respectively. Furthermore, the in vivo study indicated that these strains significantly improved the mucosal immune responses through an increase in expression of TLR2 and IFNγ mRNA in mice intestine as well as increased the synthesis of polyclonal IgG, IgM and IgA in mice blood sera. Accordingly, due to these unique probiotic properties, both selected strains could be potentially used as probiotic starter cultures for fermented dairy foods as well as functional food and health products.
format article
author Khaled Elbanna
Sahar El Hadad
Abdelrahaman Assaeedi
Alia Aldahlawi
Manal Khider
Alawiah Alhebshi
author_facet Khaled Elbanna
Sahar El Hadad
Abdelrahaman Assaeedi
Alia Aldahlawi
Manal Khider
Alawiah Alhebshi
author_sort Khaled Elbanna
title In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
title_short In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
title_full In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
title_fullStr In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
title_full_unstemmed In vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
title_sort in vitro and in vivo evidences for innate immune stimulators lactic acid bacterial starters isolated from fermented camel dairy products
publisher Nature Portfolio
publishDate 2018
url https://doaj.org/article/40ac802190744a12b14f265fb3803c49
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